Name: Pulled Pork BBQ Sandwich with Creamy Slaw
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6 sandwiches
Cuisine: American cuisine
Ingredients: 4 lb pork shoulder (bone-in or boneless, cut into 2-3 large pieces); 1 pcs onion (large, roughly chopped); 1 tbsp garlic powder; 1 tbsp paprika; 2 tbsp brown sugar (packed); 1 tsp cumin; 0.5 tsp cayenne pepper (optional, for heat); 1 tsp salt; 0.5 tsp black pepper; 1 cup chicken broth; 2 cup barbecue sauce (your favorite brand); 0.5 pcs green cabbage (small head, shredded); 0.25 pcs red cabbage (small head, shredded (optional, for color)); 1 pcs carrot (large, shredded); 0.75 cup mayonnaise; 2 tbsp apple cider vinegar; 1 tsp dijon mustard; 1 tbsp sugar; 0.25 tsp salt; 0.13 tsp black pepper; 6 pcs brioche buns (or other soft sandwich rolls); dill pickle slices (for serving)

A towering pulled pork BBQ sandwich taking center stage on a rustic wooden board. The golden-brown brioche bun is bursting with dark, shredded pork drenched in barbecue sauce, and a thick layer of creamy coleslaw in vibrant greens and purples. Bright green dill pickle slices are fanned out beside it, with a small dish of BBQ sauce in the background, suggesting a complete and satisfying meal ready

Embark on a culinary journey to the heart of American barbecue with this irresistible Pulled Pork BBQ Sandwich, crowned with a vibrant, creamy slaw. This dish isn't just food; it's a celebration of comfort and flavor, deeply rooted in the traditions of Southern cuisine. Historically, pulled pork emerged as a way to utilize tougher cuts of meat, slow-cooking them to fork-tender perfection. Our recipe honors this legacy, transforming humble pork shoulder into a smoky, succulent masterpiece that practically melts in your mouth. Nestled in a soft, pillowy brioche bun, the rich, savory pork, generously coated in a tangy BBQ sauce, creates a symphony of taste and texture. But the magic doesn't stop there. A bright, crunchy, and refreshing creamy coleslaw provides the perfect acidic counterpoint, cutting through the richness of the meat and adding an essential textural element. This harmonious balance of sweet, savory, tangy, and crunchy makes every bite an adventure. Perfect for backyard gatherings, game days, or simply a hearty family meal, this sandwich transcends the ordinary. It's an American classic, a true comfort food that brings people together, evoking memories of sunny picnics and good times. Get ready to create a masterpiece of sandwich artistry that will have everyone reaching for seconds!

Preparation time: 30 min
Cooking time: 8 hrs
Total time: 8 hrs 30 min
Servings: 6

Instructions

Prepare the Pulled Pork

1In a small bowl, combine garlic powder, paprika, brown sugar, cumin, cayenne pepper (if using), salt, and black pepper to make the rub.
2Pat the pork shoulder pieces dry with paper towels. Generously rub the spice mixture all over the pork.
3Place the chopped onion in the bottom of a slow cooker. Add the seasoned pork shoulder. Pour in the chicken broth.
4Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and easily shreds.
5Carefully remove the pork from the slow cooker and place it in a large bowl. Reserve the cooking liquid.
6Using two forks, shred the pork. Discard any large pieces of fat or connective tissue. Stir in 1 to 1.5 cups of the barbecue sauce, adding more if desired, and a splash of the reserved cooking liquid to keep it moist.

Make the Creamy Coleslaw

1In a large bowl, combine the shredded green cabbage, red cabbage (if using), and shredded carrot.
2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3Pour the dressing over the cabbage mixture and toss well to coat evenly. Taste and adjust seasonings if necessary. Refrigerate for at least 30 minutes to allow the flavors to meld.

Assemble the Sandwiches

1Lightly toast the brioche buns, if desired.
2Pile a generous amount of the warm pulled pork onto the bottom half of each toasted bun.
3Top the pulled pork with a scoop of the creamy coleslaw.
4Place the top half of the bun on the sandwich. Serve immediately with extra barbecue sauce and dill pickle slices on the side.

Instructions

Prepare the Pulled Pork

1In a small bowl, combine garlic powder, paprika, brown sugar, cumin, cayenne pepper (if using), salt, and black pepper to make the rub.
2Pat the pork shoulder pieces dry with paper towels. Generously rub the spice mixture all over the pork.
3Place the chopped onion in the bottom of a slow cooker. Add the seasoned pork shoulder. Pour in the chicken broth.
4Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and easily shreds.
5Carefully remove the pork from the slow cooker and place it in a large bowl. Reserve the cooking liquid.
6Using two forks, shred the pork. Discard any large pieces of fat or connective tissue. Stir in 1 to 1.5 cups of the barbecue sauce, adding more if desired, and a splash of the reserved cooking liquid to keep it moist.

Make the Creamy Coleslaw

1In a large bowl, combine the shredded green cabbage, red cabbage (if using), and shredded carrot.
2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
3Pour the dressing over the cabbage mixture and toss well to coat evenly. Taste and adjust seasonings if necessary. Refrigerate for at least 30 minutes to allow the flavors to meld.

Assemble the Sandwiches

1Lightly toast the brioche buns, if desired.
2Pile a generous amount of the warm pulled pork onto the bottom half of each toasted bun.
3Top the pulled pork with a scoop of the creamy coleslaw.
4Place the top half of the bun on the sandwich. Serve immediately with extra barbecue sauce and dill pickle slices on the side.

Nutrition Information

Calories: 750 kcal
Protein: 45 g
Fat: 40 g
Carbs: 50 g

Nutrient	Per serving
Calories	750 kcal
Protein	45 g
Fat	40 g
Carbs	50 g

Tips

For an extra flavorful crust, sear the pork shoulder on all sides in a hot pan before placing it in the slow cooker.
To keep the pork moist when reheating, add a tablespoon of apple cider vinegar or chicken broth before warming.
Enhance your sandwich bar by offering different BBQ sauces and pickle varieties.